Preparation

preheat oven to 425
put garlic, 1/2 onion, ginger in a minichop and blend to a puree.
Remove, and stir in garam masala, salt and pepper until a paste is created.
Release skin on chicken so that you can get puree all over under the skin. Using your hands, push puree under the skin all over the chicken, smoothing to make sure it is evenly seasoned. Put any remaining puree and the remaining half onion in the cavity of the chicken. Truss the chicken with cooking string, and place it on a rack in a roasting pan. Brush with oil.
Roast at 425 for 20 minutes, then reduce temperature to 350 and roast until juices run clear and internal temperature is at least 160. Baste occasionally during roasting.
Remove from pan, cover and let rest while making gravy.
Retain as much of the fond as possible while pouring off all but about 3 tbs fat. In pan add flour over medium high heat and cook until flour and fat are well combined and bubbling. Add water, whisking in to remove lumps. Cook until thickened.
Note: as you carve the chicken, some of the puree will fall out from under the skin. This can be added to the gravy for added flavor.
Serve with brown rice, barley or other whole grain

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